It was an odd combo for a drink that looked like Ecto Cooler, yet was truly excellent and refreshing.Īfter Kevin arrived (George was too busy sleeping to join us for dinner) we sat down. Then some friends recommended the ‘Broken Garden Tool’ – a gin drink made with celery, parsley, lemon Moroccan spice and black pepper. I started with the ‘Never a boring day’ – a whiskey drink that has pear, black tea, lemon and cider. After a brief convo, our first stop was to the bar to grab a couple of cocktails from barkeeps Nick and Tim. I was impressed last time around, and this trip, we no doubt went HAM all over the menu!Īndre and I arrived first – we were greeted by Keith Raimondi, one of the owners. PS stay tuned for a collaboration article between the two of us). A place I had visited once before at the behest of Joe Leta (another foodie friend and fellow food writer for Buffalo News. So on an auspicious Friday, we mounted up to see what kind of damage we could do at the Dapper Goose. It really is no insurmountable feat and something we take pride and joy in. Andre enjoys telling folks with much bravado that when he and I go out to eat, we often order the entire menu (menu size is a factor of course) as we have done on several occasions. Like many folks we enjoy heading out for the evening to share a meal and have an all-around great time. Lately many of my food conquests have been shared with fellow buffalo “foodOphile’s” Andre Samoel, George Attalah and Kevin Muscoreil. I have a good group of foodie friends, primarily in Buffalo but also around the world. For anyone that follows my food Instagram or Snapchat knows exactly what I am talking about. A time where many of us pack on a few extra pounds and eat our faces off. As the weather turns colder in Buffalo, it almost seems to awaken our taste buds.
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